1 Place the vegetables in the container of a food processor. Add stock and blend until vegetables are chopped. Drain; reserve stock.
2 Heat the oil in a skillet. Add the rice and saute for 10 minutes. Stir in the reserved stock and the salt and pepper. Cover, bring to a boil, and cook for 45 minutes. Add the chopped vegetables.
Wine Pairing(s)
Gianni Voerzio La Serra
Pelissero Long Now
BOVC Shiraz
Dessilani Caramino Riserva
Castello del Poggio Dolcetto
Ioppa Ghemme
Marziano Abbona Pressenda
Lo Brujo Garnacha
Antica Torre Barbera d'Alba
Paolo Scavino Barolo
Calories From Fat 86 Protein 4 Total Fat 9 Carbohydrates 15
Calories 160 Dietary Fiber 1 Calcium 6 Sodium 290 Vitamin A 4
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